Food recipe· Dairy Cream
Dairy Cream Brûlée
The French classic gets an Ostrobothnian touch from Isokyrö's cream liqueur.
Dairy Cream Brûlée
You need
- 4 dlwhipping cream
- 1.5 dlDairy Cream liqueur
- 0.5 dlsugar
- Seeds of ¼ vanilla pod (or ½ tsp vanilla sugar)
- 6egg yolks
- A pinch of salt
Method
- Separate the yolks into a bowl. Scrape the vanilla seeds into the yolks. Whisk the sugar with the yolks. Heat the cream liqueur in a pan until steaming. Pour in the cream and let it heat to bubbling point, stirring now and then. When the mixture is steaming hot, pour in the yolk mixture while whisking and adding the salt. Let the mixture settle for a few minutes.
- Heat the oven to 130 °C. Pour the mixture through a sieve into ramekins. Place the ramekins in a deeper oven dish and pour hot water into the dish until it reaches halfway up the ramekins. Bake for about 55–70 minutes, until the custard no longer wobbles. Move the ramekins to the fridge and let them set for at least 2 hours.
- Sprinkle an even layer of granulated cane sugar on top. Caramelise the sugar with a blowtorch. If you don't have one, caramelise the sugar separately in a pan and lay it on the brûlée as a thin crisp.
Dairy Cream Brûlée
The French classic gets an Ostrobothnian touch from Isokyrö's cream liqueur.
Dairy Cream Brûlée
4 dl whipping cream
1.5 dl Dairy Cream liqueur
0.5 dl sugar
Seeds of ¼ vanilla pod (or ½ tsp vanilla sugar)
6 egg yolks
A pinch of salt
Step 1 • Separate the yolks into a bowl. Scrape the vanilla seeds into the yolks. Whisk the sugar with the yolks. Heat the cream liqueur in a pan until steaming. Pour in the cream and let it heat to bubbling point, stirring now and then. When the mixture is steaming hot, pour in the yolk mixture while whisking and adding the salt. Let the mixture settle for a few minutes.
Step 2 • Heat the oven to 130 °C. Pour the mixture through a sieve into ramekins. Place the ramekins in a deeper oven dish and pour hot water into the dish until it reaches halfway up the ramekins. Bake for about 55–70 minutes, until the custard no longer wobbles. Move the ramekins to the fridge and let them set for at least 2 hours.
Step 3 • Sprinkle an even layer of granulated cane sugar on top. Caramelise the sugar with a blowtorch. If you don't have one, caramelise the sugar separately in a pan and lay it on the brûlée as a thin crisp.